LUSCIOUS JOYS JUNE 2013
I look forward to our camping issue every year because I am always excited to share my newest and best camping food recipes, just in time for all my camping friends out there to experiment with all summer long! Over the past year, in preparation for this special issue, I have been trying and testing a lot of different crock-pot recipes; they are quick to throw together in the morning and you don’t have to give them a second thought all day long. You can make them ahead and freeze them, then throw them into your cooler or camper to take along on the weekend. Walla! You’re at least one meal ahead of the game.
I made this one just last night and the chicken is fall off the bone delicious. YUM!
Crock Pot Adobe Chicken with Bok Choy
(I did not have Bok Choy so I used Kale and it was delicious)
2 onions, sliced 4 cloves garlic, smashed
2/3 cup apple cider vinegar 1/3 cup soy sauce
(I used white wine vinegar) 1 tbsp brown sugar
1 bay leaf ½ tbsp black pepper
2 tsp paprika 1 large head Bok Choy, chopped
2 green onions
Throw everything into your slow cooker. Start on high for the first ½ hour and switch to low for 6 hours. Test with a thermometer – chicken should be 165 degrees.
Crock Pot Macaroni and Cheese
1/2 pound uncooked macaroni or hearty pasta 4 cups of milk 1 egg 4 cups shredded cheese 1/2 tsp kosher salt 1/2 tsp black pepper 1 tsp dried mustard
Spray crock pot well with cooking spray. In a mixing bowl, whip egg and milk together. Stir in spices. Add cheese (cheddar or a mixture of different cheeses) and noodles, and stir well to combine. Pour the mixture into the crockpot. It will be very liquidly. Cover and cook on low for 2-5 hours, or on high for 1-3. The cooking time will vary depending on what size crockpot you are using, and how quickly it heats and cooks. I was quite surprised at how quickly the pasta got fork-tender. Mac & Cheese is a staple when it comes to camping, as far as I’m concerned.
Crock Pot Chili Dip
A must-have for any camping trip. You can make it as hot as you want by using a medium or hot picante instead of the mild.
1 large jar (16 oz.) picante sauce, mild 2 cans refried beans
8 ounces sour cream ½ teaspoon chili powder 1 lb. ground beef 1 onion, chopped Salt and pepper to taste 8 oz. cheddar cheese, shredded
Jalapenos or mild chili, chopped, to taste
Cook ground beef with onion; drain. Mix everything together in crockpot and cook for 5-6 hours on low.
Crock Pot Sloppy Joes
Sloppy Joes are the ultimate camping meal.
3 pounds ground beef, browned and drained 1 onion, finely chopped 1 green pepper, chopped 28 ounce can tomato sauce ¾ cup catsup 3 tablespoons Worcestershire sauce 1 teaspoon chili powder ½ teaspoon pepper ½ teaspoon garlic powder 8 sandwich buns, split
Combine all ingredients except sandwich buns in a greased 5-6 quart slow cooker. Cover and cook on low for 4-5 hours. Serve in sandwich buns; top with shredded cheddar cheese if desired.
Crock Pot Brats with Sauerkraut
I changed my mind; brats are the ultimate camping meal!
8 uncooked bratwurst links 1 (14 ounce) can sauerkraut, rinsed and drained 2 medium apples, peeled and finely chopped 3 bacon strips, cooked and crumbled ¼ cup packed brown sugar ¼ cup finely chopped onion 1 teaspoon ground mustard 8 brat buns, split
Place the bratwurst in a greased 5-6 quart slow cooker. In a large bowl combine the sauerkraut, apples, bacon, brown sugar, onion and mustard; spoon over bratwurst.
Cover and cook on low for 6-7 hours or until sausage is no longer pink. Place brats in buns; using a slotted spoon, top with sauerkraut mixture.
Roadside Southern Pork Crock Pot
1 (5-7 pound) fresh pork shoulder 1 cup catsup 3/4 cup molasses 1/2 cup apple-cider vinegar 3/4 cup Worcestershire sauce 1 1/2 teaspoons onion powder 1 1/2 teaspoons garlic powder 1 teaspoon cayenne pepper 1 teaspoon chili powder 1 teaspoon ground mustard 1/2 teaspoon ground black pepper
Place pork shoulder into the crock-pot. Sprinkle salt and pepper over the pork.
In a medium sized bowl, combine the catsup, molasses, apple-cider vinegar, and Worcestershire sauce. Mix well. Add the onion powder, garlic powder, cayenne pepper, chili powder, ground mustard and black pepper. Pour sauce mixture over pork, cover and cook on low 8 to 10 hours. Remove pork from pot. Remove meat from bones using two forks to pull the meat away from the bone. Return the shredded meat to the crock pot.
Cook on low for an additional 30 minutes or until juice is cooked down.
There you go – 6 fabulous new crockpot recipes for your camping trips this summer!
Submitted by: Kathryn Hartwell